Pumpkin Snickerdoodle Blondies
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If you ask me, snickerdoodle is one of the most underrated fall flavors. It’s the perfect amount of warm, sweet spice and just makes any baked good better.
It’s no secret I love all things snickerdoodle (be sure to try my Classic Snickerdoodle Cookies, Pumpkin Snickerdoodle Cookies, Brown Butter Caramel Snickerdoodle Cookies, Apple Butter Snickerdoodles, or my Gingerbread Snickerdoodles) so after coming up with so many different cookie variations, I decided it was time to try a blondie version and these surely don’t disappoint!
These Pumpkin Snickerdoodle Blondies are sweet, soft, and chewy. They’re everything you love about pumpkin, snickerdoodle, and blondies all wrapped up in one dessert. Oh, and did I mention how easy they are to make? Just mix all your ingredients together and bake! They even use melted butter, so you don’t have to worry about sitting out your butter in time, and can be made from start to finish in just 30 minutes.
And if you’re team blondie, you will also love my Peanut Butter Blondies or Brown Butter Chocolate Chip Blondies.
Table Talk with Tawnie
The first time I tested these Pumpkin Snickerdoodle Blondies, I wasn’t sure what to expect. I just knew I wanted to combine my love of pumpkin desserts with the cinnamon-sugar magic of a classic snickerdoodle. I started by pulling inspiration from my Pumpkin Snickerdoodle Cookies and my Brown Butter Chocolate Chip Blondies, crossed my fingers, and gave it a go. From the moment I pulled these Pumpkin Snickerdoodle Blondies from the oven, sliced a square, and took that first bite, I knew these were going to be one of my favorite recipes of the Fall series this year. They’re just that good!!
- Pumpkin: Be sure to use the 100% pumpkin puree and not pumpkin pie filling. Blot the puree by pressing paper towels on it until they’re not absorbing much liquid.
- All-purpose flour: Make sure you’re using the spoon and level method to measure your flour when baking. Too much flour can result in drier, harder blondies, which you don’t want with these!
- Egg + 1 egg yolk: The extra egg yolk adds richness, soft tenderness, and helps bind the blondie batter. Make sure both your egg and egg yolk are at room temperature.
- Spices: You’ll need both cinnamon and pumpkin pie spice for these blondies. You can choose to make a cinnamon sugar mixture or a pumpkin spice sugar mixture to sprinkle on top of your blondies, based on your preference!
- Cream of tartar: The cream of tartar is optional, but it is what gives these blondies that classic snickerdoodle vibe!
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Prepare the butter mixture
Whisk together the melted butter, pumpkin pie spice, and brown sugar until well combined. This step helps bloom the spices for a deeper flavor.
Add the wet ingredients
Then add the rest of the wet ingredients and whisk until smooth.
Fold in the dry ingredients
Stir in the dry ingredients until just combined. Then gently fold in the white chocolate chips. ⚠️Be careful not to overmix.⚠️
Transfer to pan
Spread the blondie batter evenly into the prepared pan and sprinkle the cinnamon-sugar mixture on top.
Bake & ENJOY!
Bake for 20–25 minutes. Garnish with a few more chocolate chips and allow blondies to cool completely. Slice & enjoy!!
Expert Tips
- Blot pumpkin: Don’t skip blotting the pumpkin! This helps to remove excess moisture and keeps the cookies chewy, not cakey.
- Spoon and level flour: Spoon the flour into your measuring cup and be sure it’s leveled. Do not scoop the flour out of the container/bag with your measuring cup because you could end up with 50% more than you need. Spoon and level by using a spoon to scoop the flour into the measuring cup and use the back of a knife to level off the top of it.
- Don’t over-mix: Be careful not to over-mix. Mix the wet and dry ingredients just until no flour streaks remain, then gently fold in the white chocolate chips.
- Parchment paper: Be sure to line the pan with a parchment paper sling so it’s easy to remove the bars when you’re ready to cut.
- Don’t over-bake: For soft, chewy blondies, be careful not to over-bake. You want to take them out of the oven once the edges are set and a toothpick inserted into the center comes out with a few moist crumbs. Blondies firm up as they cool, so it’s better to pull them when the center is just barely done.
- Let cool: Allow the blondies to cool completely in the pan. For clean edges, chill briefly before slicing.
Fall Series
Back by popular demand is my Fall series for 2025! This year I’ve worked on more pumpkin goodies, slow cooker comfort meals, and drool worthy apple desserts. There’s something for everyone to enjoy & if you want more, have to check out the previous year’s Fall featured recipes too!
Variations / Substitutions
- Chocolate chips: Swap the white chocolate chips for semi-sweet or dark chocolate chips if that’s more your vibe!
- Nuts: Add walnuts, silvered almonds, or pecans for additional crunch.
- Gluten-free: Although I have not tested it, you can use 1:1 gluten-free flour to make these blondies gluten-free.
- Double the recipe: You can use a 9×13-inch pan, you just may need to add a few extra minutes of bake time. Expect to add about 5–10 minutes to the bake time compared to the 8×8 version, but start checking at the original time since ovens vary.
- Glass pan: This recipe calls for an 8×8-inch pan (I use a non-stick aluminum), but if you choose to use a 8×8-inch glass pan, reduce the oven temperature by 25 degrees. The cooking time also might take a bit longer since glass slows the flow of heat between the oven’s air and the blondie batter.
Storage / Freezing
- Store: Store blondies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
- Freezer: To freeze, let blondies cool completely, then wrap tightly in plastic wrap, store in a freezer-safe bag or container, and freeze for up to 3 months.
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Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Pumpkin Snickerdoodle Blondies
Ingredients
Blondie Batter:
- 1/2 cup unsalted butter (melted)
- 1 tbsp pumpkin pie spice
- 1 cup light brown sugar (packed)
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- 1/2 cup 100% pure pumpkin purée (blotted to yield approximately 1/4 cup)
- 1 tbsp vanilla extract
- 1 cup all-purpose flour (spooned and leveled)
- 1 tsp cornstarch
- 3/4 tsp cream of tartar (optional for snickerdoodle vibe)
- 1/2 tsp salt
- 1/4 tsp baking powder
- 3/4 cup white chocolate chips (optional) (plus more for garnish)
Topping:
- 2 tbsp granulated sugar
- 1/2 tsp ground cinnamon or pumpkin pie spice
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving an overhang for easy removal.
- Prepare the butter mixture: In a large mixing bowl, whisk the melted butter with the pumpkin pie spice and brown sugar until well combined. This step helps bloom the spices for a deeper flavor.1/2 cup unsalted butter, 1 tbsp pumpkin pie spice, 1 cup light brown sugar
- Add wet ingredients: Whisk in the egg, egg yolk, blotted pumpkin purée, and vanilla extract until smooth and fully incorporated.1 large egg, 1 large egg yolk, 1/2 cup 100% pure pumpkin purée, 1 tbsp vanilla extract
- Add dry ingredients: Stir in the flour, cornstarch, cream of tartar, salt, and baking powder until just combined. Be careful not to overmix.1 cup all-purpose flour, 3/4 tsp cream of tartar, 1/2 tsp salt, 1/4 tsp baking powder, 1 tsp cornstarch
- Add white chocolate chips (optional): Gently fold in the white chocolate chips, if using.3/4 cup white chocolate chips (optional)
- Transfer to pan: Spread the blondie batter evenly into the prepared pan.
- Add topping: In a small bowl, stir together the granulated sugar and cinnamon (or pumpkin pie spice). Sprinkle evenly over the top of the batter.2 tbsp granulated sugar, 1/2 tsp ground cinnamon or pumpkin pie spice
- Bake: Bake for 20–25 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs. Start Timer
- Cool: Garnish with a few more white chocolate chips on top when it comes out of the oven, if desired. Allow the blondies to cool completely in the pan. For clean edges, chill briefly before slicing.
- Serve: Slice into squares and enjoy!
Notes
- Blot pumpkin: Don’t skip blotting the pumpkin! This helps to remove excess moisture and keeps the cookies chewy, not cakey.
- Parchment paper: Be sure to line the pan with a parchment paper sling so it’s easy to remove the bars when you’re ready to cut.
- Double the recipe: You can use a 9×13 inch pan, you just may need to add a few extra minutes of bake time. Expect to add about 5–10 minutes to the bake time compared to the 8×8 version, but start checking at the original time since ovens vary.
- Store: Store blondies in an airtight container at room temperature for up to 3 days, in the fridge for up to a week, or freezer for up to 3 months.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photography by Creating Kaitlin
